Sabudana Kheer / Sago Milk Pudding
A rich and creamy pudding made with milk and Sago pearls, also known as Tapioca pearls.
Servings: 2 -4
Ingredients
Serves - 4 small portions or 2 large portions
- Sabudana - 1/2 cup
- Milk 2% - 2 cups
- Sugar - 2 tbsp
- Cardamom powder 1/2 tsp
- saffron - a fat pinch soaked in 1 tbsp warm milk
- Assorted nuts - 2 tbsp chopped roughly. I included almonds and pistachio.
Instructions
- Wash & soak Sabudana for at least 30 minutes till they become double in size.
- In a pan, add milk and bring it to a boil.
- Now add Sabudana & cook on medium flame till pearls become translucent.
- Add sugar & stir continuously and cook till desired consistency.
- Add saffron & cardamom powder and turn off the heat.
- Garnish with nuts.
- serve Hot or cold. It tastes delicious either way.
Notes
You may use full fat milk also.
You may skip the saffron or nuts, if you wish to. The plain kheer tastes awesome as well.
Do not cook kheer very thick, since the sabudana keeps swelling and absorbing the milk.
It tastes best, when served chilled.
You may skip the saffron or nuts, if you wish to. The plain kheer tastes awesome as well.
Do not cook kheer very thick, since the sabudana keeps swelling and absorbing the milk.
It tastes best, when served chilled.